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Baked apricot compote with cinnamon and vanilla

15/2/2015

49 Comments

 
Baked apricot compote by Good Things
At the risk of sounding like one of those naughty ladies on the 'Grumpy Old Women' television shows, I would like to share my opinion that not only do 'they not make 'em like they used to'...  but fruit and vegetables just don't taste as delicious as they once did either!

Forty to fifty years ago when I was a child, things like refrigerators and washing machines lasted for a couple of decades, at least. Indeed, some of those old Kelvinators and Frigidairs are still kicking around as retro collector's items. And fresh produce had the most remarkable texture and flavour, the likes of which is scarcely found nowadays. I can say this (safely) with ten years experience working on site at a fresh produce market on my résumé.  

I was also fortunate enough to have spent my childhood playing in a back garden surrounded by a vegetable patch and flourishing orchard. Grapevines scrambled across a large metal arbor that stretched from our front gates to the entrance to my father's garage. Three more varieties were espaliered across a section of the back fence – only one of which I've been able to source for my own garden. A peach tree, a nectarine tree and two apricots thrived in full sunshine at the rear of the house. All of these were prolific producers, due to my father's tender management, methinks. Somehow he knew precisely how and when to graft, prune, nip and spray with white oil – skills handed down from previous generations, skills I fear we are slowly but surely losing. 

The shorter of the two apricot trees grew in the very back corner of the garden, with the compost heap at its base. For some curious reason, which I cannot explain, our pet tortoise lived happily in amongst the lawn clippings there under that apricot tree. Though many decades have passed, I can still remember the smell of the little animal and the feel of it shell. But now back to the topic, apricots. 

In the summer months, an old wooden ladder, splattered with paint, leaned against the side of our house, there for the sole purpose of enabling us to pick fruit from high reaching branches and vines. The plumpest, juiciest specimens seemed to be at the top of the trees and I would take great joy in scaling that ladder (and branches if need be) in order to graze, much to the delight of my parents. 

This environment sparked in me a love of fresh produce – a legacy that has followed me throughout my life. From a humble back garden in a Canberra suburb, to the promotions office of a fresh food market, a radio segment, newspaper column, and now this little journal. 

The apricots at my local Aldi supermarket have been surprisingly good this season, sumptuous and full of flavour, so I've been celebrating them in the best possible way. Eating them fresh from the hand, baking this beautiful Torta di albicocche con agrumato limone, and a fresh take on my mum's Nyári compote (summer preserve) of apricots. I've baked them, rather than poached them, and have added some cinnamon to the vanilla, to spice things up a little. These are superb with a creamy vanilla ice cream, and also sit well with my home made Greek-style yoghurt, or even sour cream. 

Use fruit that is fresh and mature, just ripe, with no sign of disease or bruising. 

BAKED APRICOT COMPOTE WITH CINNAMON AND VANILLA
500g apricots
2 tablespoons raw sugar or caster sugar
11/2 cups water 
1 vanilla bean, scraped
1 small cinnamon stick

Preheat oven to 180 degrees C. Wash the fruit, cut it into halves and discard the stones. Combine the sugar and water in a small saucepan, together with the scraped vanilla pod and the cinnamon stick. Gently bring it to a simmer (this should only take 5-10 minutes). Then remove the pan from the heat.

Meanwhile, arrange the apricots in a shallow baking dish. Pour the spiced syrup over the apricots, including the vanilla bean and the cinnamon. Bake for 30-40 minutes, until the fruit is just tender. Remove from the oven and allow the fruit to cool before serving. Refrigerate overnight to allow the flavours to fully develop. As a variation, replace the sugar syrup with some pure apple juice. Serves 6. (The fruit is also delicious puréed and served over ice cream or yoghurt). 

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Ingredients for baked apricot compote
Vanilla and cinnamon baked apricot compote
Baked apricot compote
Fresh apricots on vintage scales
Baked apricot compote by Good Things

Tell me dear readers, do you think fruit and vegetables taste as good today as they did in years past? And did you grow up in a garden full of fruit trees? Thanks for taking the time to leave me a comment, I do love to hear from you! xox
49 Comments
Sara | Belly Rumbles link
15/2/2015 12:45:45 pm

Firstly, I LOVE YOUR SCALE!!

Okay now that I have that out of my system. Your apricot compote looks and sound awesome, I am sure your Mum would love your twist on her recipe.

Reply
Lizzy
15/2/2015 12:49:59 pm

Aw, Sara, I can understand that, I LOVE IT TOO! : ) Thanks for your kind words.

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Christine link
15/2/2015 06:10:56 pm

The apricots certainly have been beautiful this year. I have been cooking them on the stovetop. The flavour seems to intensify when they are cooked. Your dish looks gorgeous, I will have to try it but probably will have to wait for next season.

Reply
Lizzy
15/2/2015 06:45:53 pm

Thanks so much, Christine... let me know what flavours you add to your stove top version : )

Reply
Tandy | Lavender and Lime link
15/2/2015 07:06:15 pm

We grew up with an abundance of fruit trees, and nothing tastes like the grapes we grew at home. Sadly today fruit is cold stored and does not taste as good as freshly picked. This compote looks lovely Liz, and I will scratch my tortoise for you when I get home :)

Reply
Lizzy
15/2/2015 07:12:49 pm

Oh Tandy, good to know that I am not the only one... and squeeeeeeeeal about the fact that you have a tortoise! : )

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David Scott Allen link
16/2/2015 04:55:52 am

This sounds so wonderful, Lizzy! I can't wait for stone fruit season here!

Reply
Lizzy
12/2/2016 02:22:31 am

Thanks David!

Reply
Laura (Tutti Dolci) link
16/2/2015 06:03:46 am

That color is stunning, what a scrumptious compote!

Reply
e / dig in hobart link
16/2/2015 08:24:28 am

ah, this recipe is a week too late! on the weekend I stripped off the last apricots from my tree, and chopped them into wedges - half I froze raw, and half I roasted with some Tasmanian honey for a rich, deep flavour. I shall keep this recipe for next time. or another fruit!

Reply
Lizzy
12/2/2016 02:22:13 am

Oh, boo.

Reply
John @ Kitchen Riffs link
16/2/2015 09:21:28 am

Local fruit in season still has awfully good flavor. And sometimes we great great seasonal fruit from far away, although you can't always count on that. And it's more the exception than the rule, alas, although citrus always seems to be pretty good (and of course none of it can possibly be local to us, given our climate!). Anyway, nice recipe, and terrific scale. ;-)

Reply
Lizzy
12/2/2016 02:22:06 am

Thanks John!

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Maureen | Orgasmic Chef link
16/2/2015 09:45:40 am

I have never tasted corn as good as what my father grew in our garden and everything else tastes better homegrown from heritage seeds. The new fangled fruit and veg that are grown only so they'll transport well make me irritated. Love the compote. I've never bought apricots from Aldi before.

Reply
Lizzy
12/2/2016 02:21:56 am

Thanks lovely x

Reply
Amanda link
16/2/2015 10:10:54 am

I have fond memories of sitting under the apricot tree in my great-aunts garden and gorging on the warm, sweet fruit. Not a memory my own kids can have as the parrots strip our tree evey year while the fruit is still green. Makes me very grumpy.
This sweet dessert would cheer me up, I'm sure.

Reply
Lizzy
12/2/2016 02:21:46 am

Darn those birds! x

Reply
Hotly Spiced link
16/2/2015 02:09:09 pm

How lovely to grow up with a pet tortoise. I grew up with fruit trees in my backyard but not apricots, alas. I do hate the commercially grown apricots as they are so tasteless and wooden. I'm glad you've been able to find some that are worth buying xx

Reply
Lizzy
12/2/2016 02:21:36 am

It was, Charlie xx

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Aldi link
16/2/2015 05:37:08 pm

I had no idea that Aldi went all the way to Australia. We have Trader Joes here in California , they are owned by one of the Aldi brothers. Aldi has been in Germany for a long time. I love your photos and your compote . My favorite is apricot jam.

Reply
Lizzy
12/2/2016 02:21:26 am

Nice.

Reply
Krista link
16/2/2015 08:22:24 pm

Such gorgeous and homey photos, Liz. :-) We planted two apricot trees this year and I'm really looking forward to our first harvest, hopefully next year. I love this dish - so comforting and good.

Reply
Lizzy
12/2/2016 02:21:15 am

I am envious xx

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Lorraine @ Not Quite Nigella link
16/2/2015 08:31:53 pm

The fruit and veg definitely does not taste as good as it used to. A few years ago I tried a peach from a woman's backyard. It was the tastiest peach I had ever eaten in my adult life and it reminded me of being little.

Reply
Lizzy
12/2/2016 02:21:05 am

Wow!

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Liz link
16/2/2015 10:41:36 pm

You are exactly right. My in-laws had an apricot tree and the fruit was juicy and luscious. The ones I've picked up at the market are typically mealy and tasteless. I wish I could find some to make your marvelous compote.

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Lizzy
12/2/2016 02:20:57 am

Thank you, Liz

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Eva Taylor link
16/2/2015 11:47:24 pm

I'm going to duplicate the sentiment that I just love your scale, a beautiful, yet functional piece of décore.
My husband and I were just talking about the same thing, but it was our 35+ year old popcorn maker. I remember it was purchased while my dear Dad was still around and he's been gone 34 years! I'm sure they paid around $20 for it which in today's dollars would likely be more like $60, yet I saw a similar one at the store for $12 just a couple of days ago! I suspect that's why our brand doesn't exist anymore, they outlasted themselves.
I agree about the produce too, when did they stop having flavour? It's so annoying. I recall eating some fruit in France and being overwhelmed at how flavourful it was.
Compote is such a lovely European dish, my dear Mom used to make it often in the winter, it is marvellous over ice cream or yogurt.

Reply
Lizzy
12/2/2016 02:20:44 am

Thanks Eva xx

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giulia link
17/2/2015 07:12:54 pm

I've always wanted a garden full of fruit trees! This compote looks deliciously fresh!

Reply
Lizzy
12/2/2016 02:20:33 am

Me too! x

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Anna @ shenANNAgans link
17/2/2015 08:19:50 pm

What a gorgeous looking compote, beautiful rich colour it is. I don't particularly enjoy apricots tho, they fit in the over consumed as a kid category. But I haven't eaten one in about 15 years, so who knows, I might just love em now. :) Yes, I did grow up with a tree rich garden, still surrounded by gorgeous healthy and very happy gardens.

Reply
Lizzy
12/2/2016 02:20:26 am

Thanks lovely xx

Reply
gourmetgetaways link
19/2/2015 03:46:07 pm

Agreed, fresh (local) produce is usually best! A great tribute to Apricot :). Thanks, Lizzy!!

Julie & Alesah
Gourmet Getaways xx

Reply
Lizzy
12/2/2016 02:20:17 am

Thank you xx

Reply
Rustedrecipebox link
20/2/2015 12:57:57 pm

Your pics are beautiful! Fresh,local produce is always the best:)

Reply
Lizzy
12/2/2016 02:20:08 am

Thank you!

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Puu Steve link
20/2/2015 01:50:31 pm

I like vanilla. Thanks for the easy, healthy recipe.

Reply
Lizzy
12/2/2016 02:19:58 am

My pleasure!

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Red Nomad OZ link
20/2/2015 05:39:14 pm

NOTHING beats the colour, texture, feel and flavour of home grown apricots. My partner Pilchard didn't like broccoli until we grew our own - and we fight each other over our own corn and (stealth) zucchinis! Even the best supermarket-based produce cannot compete.

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Lizzy
12/2/2016 02:19:47 am

Oh Red, i so agree!

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Amanda @ Gourmanda link
27/2/2015 09:37:40 am

Oh yum! I would love to have this with some vanilla yoghurt or ice-cream.

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Lizzy
12/2/2016 02:19:37 am

Perfect! x

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Julie link
25/7/2015 09:45:41 pm

Wow, apricot is one of my most favourite juice in summer. I haven't seen this way of making apricot. What I normally do is to soak apricot in liquid of water, salt and sugar, leave it for years and drink the liquid. That's all. I don't know that baking apricot with your recipe can produce such a great dish. Delighful.

Reply
Lizzy
12/2/2016 02:19:27 am

Interesting! Thanks for stopping by!

Reply
Christina link
10/2/2016 07:12:11 pm

Love the food but have to say your photography is absolutely impeccable!

Reply
Lizzy
12/2/2016 02:19:08 am

Thanks ever so much!

Reply
Kam
10/6/2016 06:19:39 pm

We have our own apricot trees where we live in Spain. We usually give away a lot of our fruit to our neighbours and with the rest we make lots of jam. We have now made a lot of compote (just over 10kg) using your recipe and have put them in jars in the fridge. Thank you for sharing your recipe with us.

Reply
Julia link
6/11/2016 11:33:09 am

thank you amazing recipe
I like vanilla !!

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